Today we stop in at Roebling Tea Room, where chef Dennis Spina, who started cooking here after ditching a previous career spent running a heavy metal record label, has spent the last eight years chasing ...

Today we stop by Williamsburg’s sandwich and provisions shop Depanneur, in search of something good to eat. Managing partner Nichelina Mavros, whose innocent obsession with cheese led to a career in food, suggests a ...

Today, we stop by Saltie, where a trio of battle-hardened Williamsburg chefs have combined years of cooking experience, a dedication to the highest degree of care in the kitchen, and a love for the finest ...

Diego Perez-Olave and Ramiro Lescano, two friends from Uruguay, opened Tabaré in Williamsburg because they were tired of having to go to Queens to find Uruguayan food. We stopped by to learn more about Uruguayan ...

In Brooklyn, a culture of refined chocolate making, using the finest cacao beans sourced directly from farmers in Central America, the Caribbean, and Africa, is on the rise. The last decade alone has seen the ...

Editor’s Note: Evan Hanczor is the chef at Williamsburg’s Egg restaurant, a spot renowned for its Southern-inspired fare and its use of truly farm-fresh ingredients. The restaurant owns Goatfell Farm, a small farm ...

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The conundrum is clear. New York is a coastal city, surrounded by seas rich with life and towns where fishermen have been harvesting the ocean’s bounty for centuries. Yet it’s next to impossible to buy fresh fish, caught locally, anywhere, even at many docks themselves, where fishermen have exclusive deals with distributors who pump the [...]

share nona

The conundrum is clear. New York is a coastal city, surrounded by seas rich with life and towns where fishermen have been harvesting the ocean’s bounty for centuries. Yet it’s next to impossible to buy fresh fish, caught locally, anywhere, even at many docks themselves, where fishermen have exclusive deals with distributors who pump the [...]